More Portion Options

In last week's post Dealing With A Portion Problem , we focused on a chronic oversized steak which had been offered to guests over...

Salespeople: The Untapped Resource

Here they come again (queue the music)...The self-appointed culinary saviors. The deliverers of new bounties, new services, and new ways to help your...

For Culinary Students, Career Changers, and Wannabees

Dear Prospective Chef, So you've figured out that what I do is what you want to do, eh? Well, good luck to you...I really wish...

I don’t do the hat…

Any examination of my life, career, loves, and losses should begin with that thought (and for those readers who are of a more philosophic...

To prepare or not to prepare?

Been to a food show lately? If so, you have probably seen the direction the industry is heading. Today we are relying more...

Custom Market Baskets

In my corporate days at Sodexho, we were allowed to bill our clients for the cost of inflation. Specifically, we would use widely...

The True Cost of Your Purchase

You stumble into work after yesterday’s marathon of a day. While sipping that cup of coffee, you begin to look over the various...